Ultimate Spring Salad
INGREDIENTS
* 1 pound asparagus (1 bunch; 12 oz. after woody ends removed)
* 1 tablespoon extra virgin olive oil
* fine sea salt
* 5 ounces spring salad mix (or other baby lettuce)
* 1 large carrot , shredded
* 3 radishes , trimmed and thinly sliced
* 1 (15 oz.) can chickpeas , drained and rinsed
* 1/3 cup feta cheese crumbles
* 1 ripe avocado , pitted, peeled, and sliced
* I added a few strips of grass fed rib eye that we were grilling too 🌞
* DRESSING
* 3 tablespoon lemon juice
* 1/4 cup extra virgin olive oil
* 1/4 cup fresh basil leaves (tightly packed)
* 1 tablespoon honey
* 1 clove garlic
* 1/4 teaspoon fine sea salt
* 1/8 teaspoon ground black pepper
Directions
* Preheat the oven to 400ºF. Remove the woody ends from the asparagus by bending the spears towards the bottom; they should snap where the tougher ends should be removed.
* Slice the asparagus into 1-inch pieces, then place them on a rimmed baking sheet and toss with the olive oil. Sprinkle the top with salt, and roast until it’s tender, about 15 minutes. (If using thinner asparagus, it may be done in as little as 10 minutes.)
* While the asparagus is cooking, prepare the dressing. In a blender, combine the lemon juice, olive oil, basil, honey, garlic, salt, and pepper. Blend until smooth, and adjust any seasoning to taste. For a sweeter dressing, you can add more honey, and for a more tangy dressing you can add more lemon juice, or a squeeze of spicy brown mustard.